Decadent Chocolate Pots De Creme Food

CHOCOLATE POTS DE CREME

Steps:

• Preheat oven to 325 degrees
• Heat milk, cream, and salt in a heavy saucepan to a simmer.
• Then remove from heat and pour over chocolate chips. Mix well.
• In a separate bowl whisk eggs and sugar.
• Add chocolate and cream mixture to the eggs. Mix well.
• Pour into 4, 6-ounce ramekins
• Set the ramekins in another deep baking pan filled halfway with water.
• Bake for 40-50 minutes or until they somewhat set but still slightly jiggly in the middle.
• Remove from the oven.
• After a minute or two remove ramekins from water and let cool.
• Top with whipped cream and chocolate bits.

CHOCOLATE POTS DE CREME

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

CHOCOLATE POTS DE CRèME

Steps:

• Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
• Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

CHOCOLATE POTS DE CRèME WITH CRèME FRAîCHE

Steps:

• Preheat oven to 300°F. In a heavy saucepan, bring the cream and the milk to a boil. Remove from heat; whisk in the chopped chocolate and the espresso powder and mix until smooth.
• In a large bowl, whisk together the egg yolks, sugar and salt. Whisking constantly, slowly pour the hot chocolate into the yolk mixture to temper. Next, strain the mixture through a very fine sieve into a large capacity measuring cup or bowl (at least 4 cups. Straining removes any bits of possibly curdled or cooked egg so your custard is smooth and silky.)
• Divide the mixture among several 2 oz. espresso cups, ovenproof glass mini-cups, or, 4 oz. small ramekins. Set the filled cups in a roasting pan that has been positioned on the center rack of oven. Add hot tap water to the pan until it comes halfway up the sides of the cups. Cover the pan with foil, then pierce a few holes in foil with a fork, so the steam can escape.
• Bake until the edges are lightly set (lifting foil to check), but the center is still giggly-it will set completely as it cools, about 30 to 35 minutes, depending on the size of the mini cups or ramekins.
• Transfer the cups to a wire rack to cool completely. Refrigerate for at least 2 hours before serving. Top with crème fraîche or whipped cream. Add a few chocolate shavings and serve.

DECADENT SUGAR-FREE, FAT-FREE CHOCOLATE POTS DE CREME!!

Steps:

• Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
• In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
• Remove from heat and add the vanilla; stir til incorporated.
• Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).

DECADENT CHOCOLATE POTS DE CREME

Steps:

• Preheat oven to 325 degrees. Put chocolate into a medium bowl. Bring 2 1/2 cups cream to a simmer in a small saucepan. Pour over chocolate in bowl. Let stand 5 minutes; stir until smooth.
• Whisk together egg yolks, vanilla, and salt in a large bowl. Whisk in chocolate mixture. Pour through a fine sieve into a large measuring cup.
• Place six 6-ounce ovenproof cups or ramekins into a roasting pan. Pour chocolate mixture into cups, dividing evenly. Pour enough boiling water into pan so it comes halfway up sides of cups. Cover pan with foil. Cook until custards are barely set, about 25 minutes.
• Transfer cups to a wire rack, and let cool slightly. Cover with plastic, and refrigerate 1 hour (up to overnight).
• Beat the remaining cup cream until stiff peaks form. Spoon a dollop over each pot de creme before serving.

DECADENT DUO FOR DECADENT DUOS: CHOCOLATE CUPS WITH WHIPPED CREAM

Steps:

• Heat milk in a small pan over moderate heat until it comes to a boil.
• In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
• Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
• Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

CHOCOLATE-ORANGE POTS DE CRèME

Steps:

• Bring 1 cup cream to simmer in medium saucepan. Remove from heat.
• Add chocolate; whisk until smooth. Whisk in 2 tablespoons Grand Marnier.
• Spoon 1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups. Place cups in freezer.
• Reserve remaining chocolate mixture. (Used to top custard after baking).
• Combine milk, orange zest and 2 cups cream in medium saucepan. Scrape in seeds from vanilla beans; add beans. Bring to simmer.
• Whisk yolks and sugar in large bowl to blend. Whisk hot cream mixture into yolk mixture. Let stand 30 minutes.
• Strain through fine sieve set over medium bowl, pressing on solids. Whisk 2 tablespoons Grand Marnier into custard.
• Preheat oven to 325°F
• Ladle custard over chocolate in cups. Place cups in large baking pan. Pour enough hot water into pan to come halfway up sides of cups.
• Bake until custards are set, about 50 minutes. Remove cups from water.
• Stir chocolate mixture over low heat until just pourable if necessary. Spoon generous 1 tablespoon chocolate mixture over each. Chill overnight. Serve cold.

CHOCOLATE POTS DE CREME

Steps:

• Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.
• Make the chocolate cream:.
• In a medium saucepan over mediumhigh heat, heat the cream, 1/3 cup of the sugar, and the vanilla seeds and pod (if you're using vanilla extract, don't add it yet) until just below boiling. In a bowl, mix the chocolate and cocoa together. Slowly add the hot cream, stirring constantly, until the chocolate is melted and the mixture is smooth. Return the mixture to the saucepan. In a clean bowl, combine the egg yolks with the remaining 1/3 cup sugar; beat until smooth. Gently whisk a ladleful of the hot chocolate cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the chocolate cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 minute Strain immediately through cheesecloth or a fine sieve. If you're using vanilla extract, stir it in now.
• Bake the custards:.
• Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it's stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don't crimp the edges) and bake for 25 to 45 min.-start checking early-until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours and up to two days before serving. Garnish as you like.
• serving suggestions:.
• Garnish with a dollop of whipped cream (or a rosette from a pastry bag). Or try a sprig of mint or chocolate shavings.

CHOCOLATE POTS DE CREME

Steps:

• Put heavy cream in top of a double boiler.
• Add sugar.
• Place over boiling water and scald (i.e., heat almost to boiling).
• Remove from heat and add chocolate and stir until completely melted.
• Beat egg yolks and gradually beat them into the hot chocolate cream mixture.
• Place top of double boiler over boiling water again and cook, stirring constantly, until well thickened (about 3 minutes).
• Remove from heat, stir in vanilla, and then pour into 6-8 small custard cups (1/2 cup size).
• When cool, place in refrigerator to chill before serving.